Peanutty Pork Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1 cup croutons
1/2 cup finely chopped salted peanuts
2 tablespoons fresh minced onions
2 tablespoons fresh snipped parsley
1 teaspoon crushed red chili pepper
1/3 cup butter or margarine, melted
1 tablespoon water
1 teaspoon Sutter Home Chardonnay
3/4 teaspoon salt
8 loin or rib pork chops 1 1/4 inches thick, with pockets
1 teaspoon salt
1/4 teaspoon pepper
1 jar (10 ounces) apple jelly
2 tablespoons lemon juice
1/3 cup butter, melted
8 Hawaiian Bread Burger Buns



Combine croutons, peanuts, onion, parsley and chili pepper in bowl. Stir together butter, water, wine and 3/4 teaspoon salt; pour over crouton mixture and toss gently. Trim excess fat from pork chops; sprinkle with 1 teaspoon salt and the pepper. Stuff crouton mixture in pockets; close opening with skewers. Heat jelly and lemon juice just to boiling, stirring constantly. Place chops on grill 4 inches from medium coals. Cook 1 hour, turning every 15 minutes or until done-no pink in center. Baste with jelly/lemon sauce during last 30 minutes of cooking period.Melt butter, toast buns on grill and spread butter on buns.Trim bone from pork chop then add Hawaiian Bread Burger buns.